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1 lb whitefish
water to cover
3 sprigs fresh dill
6 cloves garlic
1/2 pint sour cream
3 hard boiled eggs
1 avocado
2 tomatoes
1 head bib lettuce
2 slices purple onion
In a large skillet bring water, 1 sprig dill and 2 crushed garlic cloves to boil. Cut fish into 1 inch squares. Drop into water. When water returns to boiling, turn heat down to a slow simmer. Poach fish about 5 minutes, until white through. While fish poaches, peel and mince remaining 4 cloves garlic and one sprig dill. Mix with sour cream and return to refrigerator until ready to use.
SERVE whitefish on lettuce with wedges of egg, avocado and tomatoes and place garlic dip in center. Garnish with dill, purple onions. As an accompaniment, the poaching liquid can be strained and serve hot or cold as a boullion.
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